# What You Need:
→ Broth Base
01 - 6 cups beef or chicken bone broth, homemade or high-quality store-bought
02 - 1 medium yellow onion, peeled and quartered
03 - 4 cloves garlic, smashed
04 - 1 thumb-sized piece fresh ginger, sliced
05 - 1 thumb-sized piece fresh turmeric, sliced, or 1 teaspoon ground turmeric
06 - 2 tablespoons apple cider vinegar
07 - 1 teaspoon whole black peppercorns
08 - 1 teaspoon sea salt, or to taste
→ Vegetables
09 - 2 medium carrots, peeled and sliced
10 - 2 celery stalks, sliced
11 - 1 cup broccoli florets
12 - 1 cup baby spinach
13 - 1 medium zucchini, sliced
→ Garnishes
14 - 2 tablespoons fresh parsley or cilantro, chopped
15 - 1 tablespoon sesame seeds, optional
16 - Lemon wedges for serving
# Directions:
01 - In a large stockpot, combine bone broth, onion, garlic, ginger, turmeric, apple cider vinegar, peppercorns, and sea salt. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to low, cover, and simmer for 1 hour 30 minutes to allow flavors and nutrients to fully develop and extract from the aromatics.
03 - Using a fine mesh sieve, strain out all solids and return the clear broth to the pot, discarding the aromatics.
04 - Add carrots, celery, and broccoli to the broth. Simmer for 10 minutes until vegetables are tender-crisp.
05 - Add zucchini and spinach, simmering for 2 to 3 minutes until the spinach wilts and vegetables retain their vibrant color.
06 - Taste the broth and adjust seasoning with additional sea salt as needed to achieve desired flavor balance.
07 - Divide broth and vegetables among bowls. Garnish with fresh parsley or cilantro, sesame seeds if desired, and a squeeze of fresh lemon juice.
